Broiled Jalapeno Poppers with Black Beans and Lime Cream
0
Points®
Total time: 28 min • Prep: 20 min • Cook: 8 min • Serves: 6 • Difficulty: Easy
These poppers are stuffed with lightly spiced black beans and finished with a deliciously creamy lime topping.
Ingredients
Plain fat free Greek yogurt
3 tbsp(s)
Lime zest
⅛ tsp(s)
Fresh lime juice
½ tsp(s)
Kosher salt
1 pinch(es)
Cooking spray
5 spray(s)
Shallots
2 tbsp(s), minced
Canned black beans
¾ cup(s), rinsed and drained
Water
3 tbsp(s)
Ground cumin
½ tsp(s)
Chili powder
¼ tsp(s), (plus extra or garnish)
Kosher salt
¼ tsp(s)
Cilantro
1 tbsp(s), minced
Jalapeño pepper
6 large, halved lengthwise and seeded
Kosher salt
1 pinch(es), (or to taste)
Black pepper
1 pinch(es), (or to taste)
Uncooked scallions
2 tbsp(s), chopped
Instructions
1
To make topping, combine yogourt, lime zest and juice, and salt in a bowl; keep chilled until ready to use.
2
Coat a small nonstick sauté pan with cooking spray; set over medium-high heat. Add shallot to pan; cook, stirring frequently, 2 minutes. Add beans and water to pan; lightly mash beans with a fork. Stir in cumin, chili powder, and salt; reduce heat to low, cover, and simmer 2-3 minutes to heat through (add more water if necessary). Stir in cilantro; keep warm.
3
Line a broiler pan with foil; coat with cooking spray. Lightly coat jalapenos with cooking spray; season with a pinch each salt and pepper. Place on prepared pan, cut side up; broil 2-inches from heat until lightly charred, about 3 minutes.
4
Fill jalapeno halves with bean mixture; top each with some lime cream, a pinch chili powder and a few scallions.
5
Serving size: 2 popper halves
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